Description
Delight in these zesty Lemon Pudding Cookies, featuring a soft, chewy texture enhanced by instant lemon pudding mix and studded with creamy white chocolate chips. Perfectly balanced with lemon zest and a buttery base, these cookies are easy to prepare and bake to golden perfection in just 10 minutes, making them a refreshing treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 box (3.4 ounces) instant lemon pudding mix
- 1 bag (11 ounces) white chocolate chips
Wet Ingredients
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup salted butter, softened
- 2 teaspoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silpat liners to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer bowl or a large mixing bowl, combine the light brown sugar, granulated sugar, and softened salted butter. Add in the lemon zest, then beat the mixture until it’s creamy and well combined, which creates a smooth base for your cookies.
- Add Pudding Mix and Eggs: To the creamed mixture, add the instant lemon pudding mix, eggs, and vanilla extract. Beat these together until fully incorporated to bring moistness and flavor to the dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring carefully just until combined to avoid overworking the dough and keeping your cookies tender.
- Fold in White Chocolate Chips: Using a spatula or wooden spoon, gently fold in the white chocolate chips by hand to evenly distribute the sweet chunks throughout the dough.
- Scoop Cookies: Drop the cookie dough by rounded tablespoons onto the prepared cookie sheets, spacing them appropriately to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 minutes, or until the edges are lightly golden but centers remain soft for that perfect chewy texture.
- Cool and Serve: Remove the cookie sheets from the oven and let the cookies cool directly on the sheets. Once cooled, serve and enjoy your zesty lemon pudding cookies!
Notes
- Do not overmix the dough once the flour is added to maintain a tender cookie texture.
- Using parchment paper or silpat liners prevents cookies from sticking and helps with even baking.
- Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
- For extra lemon flavor, you can add a teaspoon of lemon juice to the wet ingredients.
- White chocolate chips can be substituted with regular chocolate chips or lemon-flavored chips for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
